Author Topic: 5 Stagioni Pizza Napoletana  (Read 9659 times)

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Offline dellavecchia

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Re: 5 Stagioni Pizza Napoletana
« Reply #25 on: December 03, 2012, 08:14:26 PM »
Craig - how long did your culture get fed the new flour?

John


Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #26 on: December 03, 2012, 08:27:36 PM »
Craig - how long did your culture get fed the new flour?

John

I've never fed my culture anything but KAAP - maybe the occasional KABF, but that's it. Do you think it makes a difference?

I would be more inclined to think it might have something to do with it if I didn't get almost identical results with IDY.

It was really interesting in a way. I did things with it in the oven that would have made Caputo black.

The pies I made with it would probably be better received by the greater Houston audience - a little lighter and a little crispier. Unfortunately not the pies I'm looking for.

CL
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Offline dellavecchia

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Re: 5 Stagioni Pizza Napoletana
« Reply #27 on: December 03, 2012, 08:46:12 PM »
I did not realize that you fed your culture KA. I would assume that the reason you are seeing little browning or leoparding is that the dough is not fermented enough. Upping the hydration will increase fermentation rates and you may see better performance. But enzymatic activity may be even lower than Caputo. 

John

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #28 on: December 03, 2012, 08:55:29 PM »
The 48 hour Ischia dough (first set of pics) showed almost no leoparding. I hope I don't need to go longer than that.
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Offline dellavecchia

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Re: 5 Stagioni Pizza Napoletana
« Reply #29 on: December 03, 2012, 09:02:14 PM »
The 48 hour Ischia dough (first set of pics) showed almost no leoparding. I hope I don't need to go longer than that.

It would be interesting if you fed your starter the flour over a few days, and then did a 24 workflow with 5% of water.

John

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Re: 5 Stagioni Pizza Napoletana
« Reply #30 on: December 03, 2012, 09:29:43 PM »
At one time, Tony Gemignani used Stagioni flour for some of his pizzas, and so noted that on his menu, but that flour is no longer mentioned in his menu. According to the current menu, for the Neapolitan style pizza, he is using either Caputo or San Felice. For the coal-fired pizzas, he is using Caputo and Giusto's. Maybe there is a good reason for the switch other than price or availability.

Peter

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #31 on: December 03, 2012, 09:49:47 PM »
I balled the 64% and 65% doughs I made, and the 64% felt just like 60% Caputo.
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Offline Jet_deck

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Re: 5 Stagioni Pizza Napoletana
« Reply #32 on: December 03, 2012, 10:26:12 PM »
;D   all aboard.....



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Offline andreguidon

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Re: 5 Stagioni Pizza Napoletana
« Reply #33 on: December 04, 2012, 04:05:23 AM »
Craig, i am thinking that it is an hydration problem, maybe you will get it right now...
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline bakeshack

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Re: 5 Stagioni Pizza Napoletana
« Reply #34 on: December 04, 2012, 04:43:57 PM »
Craig, as discussed yesterday, here is my first attempt using 5Stagioni flour for Neapolitan.  This is a cake yeast dough (4 hrs bulk, 16 hrs balled).  I didn't have enough time to do a proper preheat so the oven was unbalanced but I got some decent results.  The flavor was also very good and the texture was also very tender.  I would do a longer rise next time using Ischia.  I didn't really notice much difference with Caputo or San Felice in terms of handling, etc. but maybe I need to give it a few more attempts or even do a side by side comparison with Caputo to make a fair comparison.  Don't throw your flour away just yet.  ;D






Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #35 on: December 10, 2012, 05:24:51 PM »
Here are some 64%/65%HR (it's been a week since I made these, and I can't remember which is which). I preferred the way 64% felt and handled. It had a similar feel to Caputo at 60%HR. The higher hydration helped, but not a enough. This flour sucks up water like there is no tomorrow.

100% 5 Stagioni
64% and 65% water
2.8% salt
0.023% IDY (measured using a reloading scale accurate to 0.06g)

2 hours bulk at 77F and 22 hours in balls at 68F.

820F on the floor 900F on the walls. Bake times were a little better - maybe 70-80 seconds.

So far, this flour has failed to perform at levels experienced with Caputo in every possible metric.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #36 on: December 10, 2012, 05:25:33 PM »
More
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #37 on: December 10, 2012, 05:26:20 PM »
More. I'm pretty sure this one was 65%HR.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline andreguidon

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Re: 5 Stagioni Pizza Napoletana
« Reply #38 on: December 10, 2012, 07:02:07 PM »
Craig, these pies look much better.... i think you are still adapting, maybe you need to knead less, because this flour's W is a little higher...

i made some pies this weekend (this is not my oven, so some top browning problems...) but they where good, all of them made with 5stagioni Napoletana.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: 5 Stagioni Pizza Napoletana
« Reply #39 on: December 10, 2012, 07:03:19 PM »
and these i made the week before in my own oven...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline JConk007

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Re: 5 Stagioni Pizza Napoletana
« Reply #40 on: December 10, 2012, 09:41:09 PM »
Andre those 255G and ready to bake or a bit more fermentation time ? all room temp ?
thanks
John
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Offline andreguidon

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Re: 5 Stagioni Pizza Napoletana
« Reply #41 on: December 11, 2012, 04:10:44 AM »
wen i bake for my family, i bake 300g pies, its easier to share....
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline supachicken

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Re: 5 Stagioni Pizza Napoletana
« Reply #42 on: December 16, 2012, 07:45:38 AM »
Hi Guys,

From what I could see in one of the pics where there was a bit of black and wholes on the bottom I don't think the dough had fermented properly alternatively it could of been a little colder than you thought it was?

andreguidon - those dough balls didn't look to have fermented 100%? With both Caputo and 5 Stagioni (any flour for that matter) I like to have black spots on them, with caputo I'm looking at a 3 day maturation and 2 day with the 5 Stagioni.

All good lookings pizzas though :)

Cheers.

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #43 on: January 12, 2013, 12:29:05 PM »
I don't think this flour can take the heat as well as Caputo. Look at this pie - compare the browning to the level of cheese melt. Everything is typical of what I would do with a Caputo pie. The edge of the pie facing the fire will burn in an instant if you let it - a problem I rarely had with Caputo.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage